FATBOYS JUICY BEEF & TASTY BIRD
1548 JOHN SIMS PKWY, Niceville FL 32578 · 9739704885
Last inspected Mar 16, 2026 · 8 visits since September 2023
DEC 23
AUG 24
FEB 25
AUG 25
MAR 26
— STEADY
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Par cooked Wings 53F counter top of fry station. Per cook less than 1 hr. Advised cook to place wings in cold hold for rapid cooling.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2020007457 | Jan 28, 2020 | May 18, 2020 | $200 |
Inspection history
8 visits, newest first
Mar 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink
Aug 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Grill make bar Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill make bar - Interior ambient temperature 53F Top - shredded cheese 51, slaw top and bottom 49/50/50/51F, house made pico 50, sliced cheese top and bottom Swiss 58, pepper jack 57, American 53, provolone 52, Blue cheese 53F all greater than four hours - held overnight - no time / temperature logs available. Prob thermometer calibrated with line cooks.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill make bar - Interior ambient temperature 53F Top - shredded cheese 51, slaw top and bottom 49/50/50/51F, house made pico 50, sliced cheese top and bottom Swiss 58, pepper jack 57, American 53, provolone 52, Blue cheese 53F ( see stop sale ), pulled pork 48F per staff less than 4 hrs. // Fry station make bar - cheese 49/57 per staff less than 4 hrs.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Grill make bar not maintaining TCS foods at /or below 41F
Objectionable odors noted on rear preparation / Ware- Wash line. Possibly from floor drains.
Feb 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine Empty container replaced Corrected to 100 ppm chlorine.
Objectionable odors detected in area of the floor drains in ware-wash area.
Aug 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 2 findings ▾
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Make line side upright reach in cooler Ambient thermometer reading 80+F
Flammables stored near a possible source of ignition. For reporting purposes only. Red plastic gas can stored on floor of rear preparation line. Plug in equipment and electric dishwasher adjacent to gas can. Gas can removed during the inspection.
Dec 28, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink
Sep 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority0 Intermediate3 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm x 3 attempts
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over beef patties in the walk in cooler. Raw chicken moved to bottom shelf during the inspection.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw beef patties then touched burger buns without changing gloves and washing hands. Buns placed on flat top. Discussion conducted with cook reference importance of not going from raw proteins to Ready to eat bread without hand wash and glove change.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Par cooked Wings 53F counter top of fry station. Per cook less than 1 hr. Advised cook to place wings in cold hold for rapid cooling.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink Hose leading to drain attached to splitter
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. ROP Grouper located in lowboy cooler on cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones observed on make line cutting board Removed during the inspection and manager instructed to clean and sanitize the cutting board.
Waste line missing at soda gun holster. Front bar
Flammables stored near a source of ignition. For reporting purposes only. Gas powered pressure washer stored in kitchen.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.